4th of Apple Pie - Beer Recipe - Brewer's Friend

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4th of Apple Pie

125 calories 13.3 g 15 oz
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Beer Stats
Method: All Grain
Style: Mild
Boil Time: 60 min
Batch Size: 12 gallons (ending kettle volume)
Pre Boil Size: 13.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Calories: 125 calories (Per 15oz)
Carbs: 13.3 g (Per 15oz)
Created: Thursday April 24th 2014
1.038
1.010
3.8%
15.1
13.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb United Kingdom - Mild11 lb Mild 37 3 64.8%
1.69 lb German - Munich Light1.6875 lb Munich Light 37 6 9.9%
2.25 lb United Kingdom - Crystal 60L2.25 lb Crystal 60L 34 60 13.3%
1.10 lb United Kingdom - Amber1.1 lb Amber 32 27 6.5%
9 oz United Kingdom - Extra Dark Crystal 120L9 oz Extra Dark Crystal 120L 33 120 3.3%
6 oz Canadian - Honey Malt6 oz Honey Malt 37 25 2.2%
16.97 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 15 Boil 60 min 15.07 100%
0.55 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.09 tsp Cinnamon Spice Other --
1.09 tsp Nutmeg Spice Other --
1.09 tsp Vanilla Extract Spice Other --
1.09 tsp allspice Spice Other --
 
Yeast
White Labs - Dry English Ale Yeast WLP007
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 324 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 25 60 50 13
4 gypsum
1 nacl
9 cacl
0.76ml lactic to sparge

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=JBRQ3BZ
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Infusion -- 154 °F 60 min
Starting Mash Thickness: 1.63 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.52 gal (54.08 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.52 gal (6.08 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.63 qt/lb 6.92 27.7  
Mash volume with grains 8.28 33.1  
Grain absorption losses -2.12 -8.5  
Remaining sparge water volume 8.95 35.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.52 g | 54.1 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 11.98 g | 47.9 qt) 12 48  
Estimated amount in fermentor 12 48  
Total: 15.87 63.5
Equipment Profile Used: System Default
 
Notes

Apple Cider reduction is a reduction of 1 gallon apple juice down to either a pint or a quart (or somewhere in that ballpark). Should add about 8 points

Spices are just placeholders for right now.

I will likely add the spices and the molasses in with the apple cider reduction at the end of primary.

This will be a split batch with a hoppy amber at the end.

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  • Public: Yup, Shared
  • Last Updated: 2014-05-03 16:15 UTC